I’ve
recently discovered that I have a sensitivity to pine nuts. Darn!
That means no pesto for me.
However, I never knew that pesto can be made with other types of nuts –
and sometimes, not even with basil. This
pesto pasta is made with mint and pistachios!
Who knew!? Another recipe from David
Burtka. He made it as a side to go with
the Tangerine Chicken Under a Brick, which is amazing. Click HERE for that recipe. This pasta is delicious. My son, who does not like cheese, couldn’t
get enough of it. The combination of
cheese, lemon and mint is fabulous and unexpected. Give this one a try – I think you’ll love it.
Ingredients:
Kosher salt
and freshly ground black pepper
1 pound bowtie
pasta (farfalle)
4 cups
packed fresh mint leaves (about 4 1/2 ounces), plus several whole leaves for
garnish
3
tablespoons (about 1 1/2 ounces) unsalted toasted pistachios
1 clove
garlic, lightly crushed
1 cup
extra-virgin olive oil
One 2
1/2-ounce wedge pecorino, plus 1 handful grated, for garnish
Juice of 1/2
a large lemon
A dollop of
unsalted butter, optional
Fresh mint
leaves, for garnish
Directions:
Bring a
large pot of salted water to a boil and cook the pasta according to the manufacturer's
instructions for al dente pasta.
Meanwhile,
put the mint leaves, pistachios and garlic in the bowl of a food processor and
pulse until finely chopped. While still pulsing, slowly drizzle in the olive
oil. Remove the lid and use your hands to break up the wedge of pecorino into
small chunks and add them to the food processor along with a pinch of salt and
pepper. Pulse until well combined but there are still small pieces of pecorino
throughout the mixture. (You do not want to blend too much because it will
cause the mint to brown.) Season with additional salt and pepper if needed.
Transfer the
pesto to a large high-sided skillet. When the pasta is cooked to al dente, use
a large slotted spoon to lift the pasta out of the pot and directly into the
skillet. Stir to combine. Turn the heat to medium-high and cook, stirring
occasionally, until the excess water from the pasta has evaporated and some of
the pecorino has started to melt, 3 to 5 minutes. Stir in the lemon juice and
butter if using. Season with additional salt and pepper if needed.
Transfer to
a large platter and garnish with the grated pecorino and whole mint leaves.
Serve warm or at room temperature.
Cook's Note
To toast
pistachios, spread them in a single layer on a rimmed baking sheet and roast at
350 degrees F until fragrant and beginning to color, 8 to 10 minutes. Allow to
cool before adding to the food processor.